11 October 2022 Processing 200 pounds of tomatoes.

Purchased 200 pounds of large ripe tomatoes and made into 70 liters of pressure canned juice. Each liter has about 2.5 pounds of tomatoe.
Method: Wash, quarter,add one liter of water, cook until soft about 30 minutes.Beat into a slurry with hand blender. Strain with screen mesh to remove seeds. Place juice in 7 one liter jars. Place in pressure cooker and cook at 15 PSI for 15 minutes for storage at room temperature.
Pictures depict process.

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5 August 2022 Garlic Harvest

https://durgan.org/2022/August%202022/5%20August%202022%20Garlic%20Harvest/HTML/ 5 August 2022 Garlic Harvest

Garlic Harvested about 100 bulbs or 22 pounds. I trimmed the stalks and roots and put them in the shed to dry. They will keep for about 7 months. I don’t use the bulbil stalks but plant a few of the bulbils to renew the stock. The bulbs are perfect with no insect damage.

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2 August 2022 Four liters of Tomatoes processed

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Thirty two hundred grams of tomatoes were processed into four liters of juice. 800 ml per liter. Process was wash,,cook slurry, strain, pour into liter jars and pressure can at 15 PSI for 15 minutes. I showed wiping the canning gasket surface with liquid cooking oil. This is done each time the lid is removed. It ensures the gasket lasts for years.

 

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31 July 2022 Processing Cucumber

Cucumbers 4677 grams (about ten pounds) were processed into 7 liters of pressure canned  juice. The process was wash, cut into smaller pieces to cook about 30 minutes, hand blend into a homogenous slurry, strain to remove seeds, fill 7 one liter jars of the juice to presure can at 15 PSI for 15 minutes for long gterm storage. Pictures depict the process. Cucumbers are prolific and make a most refreshing drink.

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30 July 2022 Dora Janice Brantford

30 July 2022 Dora Janice Brantford

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26 July 2022 Processing Gooseberry

26 July 2022 Processing Gooseberry

Gooseberry 1649 grams were placed in 5 liter jars for 330 grams per jar. The  berries were picked and cleaned, cooked until soft about 20 minutes. Beat with a hand blender to make a slurry. Strained through a butterfly strainer to remove seeds 2 mm mesh screen. The juice was then placed in liter jars and pressure canned at 15 PSI for 15 minutes. The jars are stored at room temperature.

Pictures depict the process.
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24 July 2022 Cilla Birthday

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Cilla birthday pictures Brantford

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22 July 2022 Processing Black Currants.

Twenty six litters of juice was obtained from about 18 liters of black currants from six bushes in my garden. Each liter of processed juice contains about 250 grams of berries after water was added to make the product drinkable.

Process is wash and clean, added enough water to make drinkable and cook until soft, beat into a slurry with a hand blender. Strain through a butterfly hand strainer using a 2 mm mesh screen to remove seeds. Pour the juice into one liter jars (7) the capacity of the pressure canner. Pressure can at 15 PSI for 15 minutes to sterilize for long term storage at room temperature.

Pictures depict the process. Copy and paste the URL into your browser to view.  I pressure can about 400 liters of all plant food yearly  and never had any spoilage. I usually open two jars and mix and drink during the day.

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Processing 13 pounds of black currants.

Thirteen pounds of black currants were processed for long term storage. A total of 20 one liter jars was obtained

Process: Wash, cooked about 15 minutes, use hand blender and make a slurry. Strain the slurry through a food mill strainer with a mesh size of 2 mm. Place the strained juice in one liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature. The pressure canner takes seven jars.

Pictures depict the process.

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16 June 2022 Dandelion

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There is a bountiful crop of dandelions this year. I was weed whacking the flowers when I got an epiphany and looked up on the internet if dandelions have any nutritional value. To my surprise a dandelion plant is completely eatable. I decided to concentrate only on the flowers. I picked about four pound of flowers and made five liters of pressure canned juice.

Method: Cook until soft after adding about 4 liters of water, beat into a slurry with hand blender, strain through a 2mm mesh, put sludge through a Champion Juicer to extract most nutrients. Put drinkable produce in five one liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.

Experiment at this stage.

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